Passover is a full week where we Jews go Paleo. No bread. No oats. Not even spelt! Well, every year, my family looks forward to this week, largely because it gives us the excuse to make rich, custardy, breakfasts like this one. Don’t worry, I’ll be eating it next April. But I give you permission to eat it tomorrow!
- Yield: 6 Servings
- Total Time: 1 Hour 20 Minutes
- ¼ cup + 1 Tbsp butter, divided
- 1 large leek, thinly sliced into rings
- ¼ tsp salt
- 1 cup heavy cream
- 5 eggs, beaten
- 1 cup feta cheese, crumbled
- ½ tsp black pepper
- ¼ tsp nutmeg
- Preheat the oven to 350°F.
- Add ¼ cup of butter to a skillet and place over medium heat. When the butter is melted, and beginning to bubble, add the leek and salt. Sauté until the leek is cooked through and limp, about 15 minutes.
- While the leek is cooking, in a mixing bowl combine the cream, eggs, cheese, pepper, and nutmeg. When the leeks are cooked, add them to the bowl and stir to combine.
- Prepare the baking dish by coating it in 1 tablespoon of butter. Pour the egg, cheese, and leek mixture into the dish, and bake for one hour, or until the casserole is set and the top is golden brown. Remove the breakfast bake from the oven and serve in wonderfully aromatic scoops.